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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mediterranean Steak Salad Recipe

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This recipe for Mediterranean Steak Salad is from The Barrette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade and Steak
2/3 c balsamic vinaigrette salad dressing
4 garlic cloves, pressed
1 1/2 t dried oregano laves
1/8 t coarsely ground black pepper
1 beef flank steak (1 1/2 lbs)

Salad
1 can (14 oz) artichoke hearts in water; drained and cut into quarters
3 plum tomatoes, cut into wedges
1 c cucumber slices, cut in half
1/2 small red onion, sliced into thin wedges
1/2 c pitted ripe olives, sliced
1 bag (10 oz) hearts of romaine lettuce, torn into pieces
1 package (4 oz) crumbled feta cheese
1/4 c balsamic vinaigrette salad dressing
Directions:
Directions:
1. For marinade, combine dressing, garlic, oregano and black pepper; whisk. Place steak and marinade in resealable Ziploc bag; turn to coat. Marinate in refrigerator 6-8 hours or overnight, turning occasionally.

2. Quarter artichoke hearts and cut tomatoes into wedges. Slice cucumbers, olives, and onions.

3. Remove steak from marinade; discard marinade. Grill steak, uncovered, 17-21 minutes, or until steak is medium rare to rare.

4. Arrange lettuce on large serving platter; top with thinly sliced steak slices, artichokes, tomatoes, cucumbers, olives and onions. Top with feta cheese. Drizzle with dressing.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes; marinade 6-8 hours
Personal Notes:
Personal Notes:
Serve with crusty bread and iced tea with fresh lemon.

 

 

 

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